GMO apples that never brown could hit stores soon

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Golden Delicious apples are among the Arctic's non-browning varieties.

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The USDA approved the GMO apples nearly two years ago

Non-browning apples will only be available in Midwest stores for now, company says

(CNN)For a select few apple lovers in the US, a Golden Delicious slice will no longer turn brown as the first genetically modified apples are expected to go on sale early next month.

A small amount of Arctic brand sliced and packaged Golden Delicious apples, produced by Okanagan Specialty Fruits in British Columbia, Canada, will hit the shelves of 10 stores in the Midwest in February and March, Neal Carter, the company's founder and president, told the agricultural news website Capital Press. Arctic's website lists the apples as being available early this year in some test markets.

Carter said Midwestern stores were the first choice because they seemed like a good fit demographically and in size. He wouldn't name the stores, stating it's up to retailers to announce that they'll be selling the non-browning apples.

"We're very optimistic with respect to this product because people love it at trade shows," he said earlier this month. "It's a great product and the eating quality is excellent."

Along with not turning brown, the apples should also becrispier in texture -- possibly winning over some picky eaters.

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Nearly two years ago, the US Department of Agriculture approved the US's first genetically modified apples.

The USDA's Animal and Plant Health Inspection Service granted its approval based on "a final plant pest risk assessment that finds the GE (genetically engineered) apples are unlikely to pose a plant pest risk to agriculture and other plants in the United States ... [and] deregulation is not likely to have a significant impact on the human environment," as stated in their report.

The Food and Drug Administration is not required to approve genetically engineered crops for consumption. Most companies engage in a voluntary safety review process with the FDA, and Okanagan did that.

The US Apple Association was wary of Arctic's apple after the USDA approval, but the group has since taken a more neutral stance.

"US Apple supports consumer choice in the apples and apple products they select. Consumers will be able to decide whether to try the new, "non-browning" apples, and ultimately, the marketplace will determine whether there is a demand for them," state the association on their website.

Browning is natural, but...

There's nothing technically wrong with an apple that browns.

It all comes down to oxygen being introduced into plant tissue when an apple is sliced, bruised or bitten.

The US Apple association explains: "The degree to which an apple browns depends upon that variety's natural levels of polyphenoloxydase (PPL) and Vitamin C (ascorbic acid). The lower the level of PPL, the less the variety will brown.

But Okanagan Specialty Fruits describes the process a bit differently: "Polyphenol oxidase (PPO) found in one part of the cell mixes with polyphenolics found in another part of the cell. (PPO is a plant enzyme. Polyphenolics are one of the many types of chemical substrate that serve various purposes, including supplying apples with their aroma and flavor.) When PPO and polyphenolics mix, brown-toned melanin is left behind," they state on their website.

When brown, an apple isn't necessarily rotten, but Okanagan claim the benefits of non-browning apples go beyond the visual appeal and a reduction in waste. The company says stores or producers often use expensive chemicals to delay the browning of apples and many shoppers frown at the idea of chemicals or pesticides on their produce.

Photos:The 2017 'Dirty Dozen'

Photos:The 2017 'Dirty Dozen'

Every year, the Environmental Working Group publishes its Dirty Dozen list, naming the fruits and vegetables that rank highest in pesticide residue. This year, strawberries remained at the top of the list; a single sample of strawberries showed 20 pesticides.

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Photos:The 2017 'Dirty Dozen'

Spinach jumped into the second spot this year with twice as much pesticide residue by weight than any other crop on the Dirty Dozen list. Four pesticides -- one insecticide and three fungicides -- were responsible for the bulk of the residues detected on spinach.

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Photos:The 2017 'Dirty Dozen'

Nectarines remained in the third spot on the list. Nearly all samples of strawberries, spinach, peaches, nectarines, cherries and apples tested positive for residue of at least one pesticide, according to the group.

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Photos:The 2017 'Dirty Dozen'

Last year, apples came in at No. 2 after having been a list leader for the past five years. This year, apples fell to the fourth spot on the list.

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Photos:The 2017 'Dirty Dozen'

Peaches moved down one ranking this year after claiming the No. 4 spot in 2016.

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Photos:The 2017 'Dirty Dozen'

Pesticides on conventionally grown pears have increased dramatically in recent years, according to the latest tests by the USDA. Pears now rank sixth on the list, up from 22nd previously.

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Photos:The 2017 'Dirty Dozen'

Cherries remained at the No. 7 spot on the Dirty Dozen list.

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Photos:The 2017 'Dirty Dozen'

Grapes moved down this year from No. 6 to No. 8, according to the report.

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Photos:The 2017 'Dirty Dozen'

Celery fell this year to the No. 9 spot after being ranked fifth last year.

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Photos:The 2017 'Dirty Dozen'

Tomatoes also moved down one ranking this year after claiming the No. 9 spot in 2016.The USDA rotates what food it tests for pesticides with a special focus on produce that kids consume.

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Photos:The 2017 'Dirty Dozen'

Sweet bell peppers remained at the No. 10 spot on the list. Hot peppers may also have pesticide residue, but they made only the expanded list.

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Photos:The 2017 'Dirty Dozen'

Potatoes cracked the list this year at No. 12. Pears and potatoes were new additions to the Dirty Dozen, displacing cherry tomatoes and cucumbers from last year's list.